Royal Fern Namul (Seasoned Royal Fern) recipe - ingredients, nutrition and when to eat it
Spring royal fern shoots are gently blanched and tossed with perilla seed powder and soy sauce for a rich, nutty side dish.
Spring royal fern shoots are gently blanched and tossed with perilla seed powder and soy sauce for a rich, nutty side dish. They pair well with rice when you want a calm, comforting home-cooked lunch or dinner.
Side dishes · 25 minutes to cook
Nutrition (per 130g serving): 127.2 kcal · protein 3.9g · carbohydrate 8.9g · fat 9.1g · sodium 643.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Trim off the tough ends of the royal fern, and split thick stems lengthwise once.
Tips: Add the perilla seed powder at the end to preserve its rich, nutty aroma.
Tips: If the royal fern tastes too salty, soak it in water for about 10 minutes before stir-frying, then squeeze out the excess water.
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Ingredients (1 serving)
- Blanched royal fern — 70 g
- Perilla seed powder — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.8 tsp
- Green onions — 1 Tbsp
- Cooking oil — 0.5 tsp
- Water — 2 Tbsp